This recipe was written on a lined index card and found in a large collection, date unknown. Just the ingredients are listed, no temperature or baking time given. Recipe is typed below along with a scanned copy.

Baking Powder Biscuits

2 cups of flour
4 teaspoons baking powder
1 teaspoon salt
4 Tablespoons shortening
1 cup milk
1/2 teaspoon baking soda

May be rised if the milk is sour.

This recipe was written on a slip of scrap paper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cheese Biscuits

1 c. butter
2 c. sifted flour
1/3 c. sugar
1 tsp salt
2 c. grated cheddar cheese
1 c. chopped pecans

Blend butter, flour, sugar & salt. Add cheese & blend in pecans. Shape dough in long rolls 1″ thick. Wrap in w. paper & chill. Cut thin as you can. Place on cookie sheet 1″ apart. Bake 350° 10-12 mins. Brown lightly.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Buttermilk Biscuits

Sift together:

2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

Cut in:

5 Tablespoons shortening

Then add:

1 cup buttermilk (sweet milk & 1 T. vinegar)

Stir until it forms a ball.

Pat out.

Cut.

Brush with butter or milk.

450° F. oven for 12-15 minutes.

This recipe was written on a lined index card and found in a large collection, date unknown.

Old-Fashion Egg Biscuit

Sift together:

2 cups sifted flour
1 teaspoon salt
1 Tablespoon baking powder
1 teaspoon cream of tartar

Cut in: 1/2 cup shortening

Mix in:

2 eggs and 2/3 cup milk

Knead 3 or 4 times

Roll out and cut biscuits

Bake on well greased pan.

450° oven for 7 to 8 min.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Angel Biscuits
350° for 15 to 18 min

6 c. flour (sifted) cut into 3/4 c. shortening, mix in:

1 t. salt
1 t. b. soda
1 T. ” powder
3 T. sugar

1 pkg yeast in 1/4 c. warm water to dissolve or softened. Add 2 c. buttermilk & then the yeast.

Knead and place in tightly covered bowl till needed & then break off what’s needed. Roll and bake.

Note — you can roll & cut biscuits and place in refrigerator.

This handwritten recipe card was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (of both sides).

Dinner Rolls

2 c. boiling water
1 c. sugar
1 c. shortening
2 tsp salt
2 pkg yeast
2 beaten eggs
6 c. flour

Put sugar, shortening, salt in large mixing bowl. Pour in boiling water – stir until shortening is dissolved.

Cool til lukewarm then add dissolved yeast & eggs then gradually add flour. Dough will be sticky. Refrigerate at least 6 hrs or over night.

3 hrs before serving remove from ice box & roll balls of dough in melted butter & put in muffin pans to rise – takes 2 to 3 hours.

Bake 375° for 10 to 15 minutes.

Yields 40 to 45 rolls.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Crisco Biscuits

2 c. sifted flour
3 tsp baking powder
1 tsp salt
1/3 c. Crisco
3/4 c. milk

In a bowl mix flour, baking powder, and salt. With a pastry blender cut in Crisco until mixture looks like coarse meal. Add milk and stir just enough to hold dough together. Place on a lightly floured surface and knead lightly. Roll 1/2″ thick, cut with floured biscuit cutter and place on an ungreased cookie sheet.

Bake at 425° for 12-15 minutes until desired brownness.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Quick Buttermilk Rolls

1/4 cup warm water
1 cup lukewarm buttermilk
3 tsps. salt
1/4 cup soft shortening
4 to 4 1/2 cups flour
2 cakes yeast
1/4 cup sugar
1/2 tsp. soda
2 eggs

Add soda to warm buttermilk. Mix yeast with warm water and 1/2 cup flour to make sponge. Then add buttermilk with eggs and soft shortening; add rest of flour. Knead dough until it is smooth and elastic and no longer sticks to board. Round up in greased bowl then turn over with greased side up, cover with damp cloth. Let rise in warm place (85 degrees) until double in bulk, about 1 1/2 hours. Knead down and form rolls. Place on baking sheet and let rise again until double in bulk, about 30 minutes. Bake in preheated 375-degree oven 15 to 18 minutes. Yields 2 1/2 dozen.